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- 64 oz zucchini, medium size
- 48 oz yoghurt
- 3 cloves garlic, crushed with a dash of salt
- leaves of 5 mint stalks, finely chopped
- 4 cups water
- 1/2 tspn salt (optional)
- 16 oz ground meat
- 1 1/2 cups rice
- 2 tbsp shortening or butter
- a dash of salt
- /4 tspn ground cinnamon
- 1/4 cup fried pine nuts (optional)
Cook yoghurt. Wash zucchini, cut off stem and hollow them with an Apple corer. Mix all ingredients of filling. Stuff zucchini. Put in a pot with water, salt, and 1/4 the quantity of cooked yoghurt. Cook over medium heat for 30 minutes. Add zucchini to boiling yoghurt, cook over medium heat for 15 minutes. Add crushed garlic with dried mint to mixture. Boil for another 5 minutes. Serve with spring onions and fresh mint.